Fried Egg, Avocado, & Spinach Tortilla Sandwich

I think of a recipe as something that requires measurements and specific amounts of this and that, but since this sandwich is absolved from all of that fussiness, I guess you would actually call it a non-recipe. I list below about how much of each component I use for reference but the beauty of this non-recipe is that you can use as much of each ingredient that you think looks good.

When I first stopped eating wheat a few months ago, I was really missing bread. Who in their right mind wouldn’t? Bread (insert dreamy voice here), sometimes I still dream about it. In my attempt to find another vehicle for my sandwich fillings, I started using corn tortillas because they can be found gluten free. Not all of them are, so if wheat is a concern for you, make sure you read the package! Wheat makes everything good, and without it, so many foods are simply bereft. But desperate times call for desperate measures and I found that by toasting the corn tortillas, they can work for some purposes. Don’t underestimate the importance of a nicely toasted tortilla! If they are soft, then they fall apart too easily. If they are partially crispy, then they are actually a bit too chewy. But if they are entirely crispy, then they work and can be a nice home for your favorite sandwich fillings.

In the interest of full disclosure, between the crispy tortillas and runny eggs, this sandwich is Messy, with a capital M! You can eat it with a fork if you want, but if you don’t mind a bit of egg yolk running down your hands while you try to keep it all together, it can be picked up, which is how I prefer it, messy hands be damned!

I found heirloom tomatoes at the farmers market, so I put them on the last time I made it and they were delicious. If your tomatoes are out of season and/or sad, then just leave them off. No tomato is better than a sad, bland tomato, right? Exactly. But whatever you do, don’t leave off the tomato jam, or the avocado.

The eggs are equally adaptable. Since going wheat and lactose free, I now eat tons of eggs and I have become a fried egg pro. I love the taste of the soft yolks mixed in with everything else, but however you prefer your eggs is just fine. Sometimes I cook them over easy and sometimes if I’m feeling lazy I just scramble them all up and call it done.

If you are panicking about the cholesterol in this sandwich, be advised that most of it comes from the two eggs. The runny yolks are so delicious in this sandwich but if you must, you could make it with egg whites. Depending on what you read and who you believe, egg yolks are no longer the devil’s food we once believed them to be and in fact most of the nutrients found in eggs are specifically found in the yolk. But do what works best for you and your particular set of circumstances. Whatever that is, just make the sandwich! And don’t forget the jam!

2. Place corn tortillas on a baking sheet lined with parchment paper. Bake for approximately 5-7 minutes or until lightly toasted. Start checking tortillas after 5 minutes to make sure they don't burn. They will be done once they get to be light brown in color.

3. Heat olive oil in a 6 inch frying pan on medium heat. While oil heats, gently crack two eggs into a small bowl or ramekin, being sure to keep yolks intact.

4. When pan is hot, carefully pour eggs into pan. Cover pan and turn heat down to medium low.

5. Cook eggs, covered, until whites are no longer runny, for about 5-7 minutes. The timing may vary some based on your pan and your stove, so if they don't turn out perfect for your first try, don't be afraid to try again!

6. While eggs cook, spread tomato jam on one toasted tortilla. Pile spinach and sliced avocado on the other tortilla.

7. Carefully remove eggs from pan and place on top of spinach and avocado. Top with second tortilla.

8. Cut sandwich in half using a sharp knife. I find that one swift chop down the middle works best and results in the least amount of tortilla breakage.

Notes

* If you cannot eat wheat, be sure that your corn tortillas say that they are gluten free.